Results - Angostura Bitter cocktails

Shake all the ingredients except the soda water and cherry brandy in a cocktail shaker with ice. Strain into a highball glass with ice cubes then top up with the soda water. Finally float the cherry brandy on top and garnish with a lemon slice and maraschino cherry. ...

Shake all the ingredients except the soda water and cherry brandy in a cocktail shaker with ice. Strain into a highball glass with ice cubes then top ...

Muddle the mint leaves with the sugar syrup and lime juice to release the oils from the mint leaves. Next fill up the glass with crushed ice and pour in the angostura bitter and the rum, top up with the soda water and give it a stir. The classic mojito loved the world over. ...

Muddle the mint leaves with the sugar syrup and lime juice to release the oils from the mint leaves. Next fill up the glass with crushed ice and pour ...

Named for the Pegu Club in Malaysia where it originated, apparently this was a big hit between the wars at the Savoy Club in London. This is a gin drink for non-gin lovers. Shake all ingredients in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into cocktail glass. ...

Named for the Pegu Club in Malaysia where it originated, apparently this was a big hit between the wars at the Savoy Club in London. This is a gin ...

Devised by legendary NOLA cocktail bar French 75 bartender, Chris Hannah, this is a delightful take on the Sazerac with a Christmas twist. Add the whiskey amaro, all spice and bitters to a cocktail shaker with ice. Shake firmly until the outside of the shaker becomes frosted, before straining into a chilled martini glass. Garnish with a star anise and serve. Wonderful! ...

Devised by legendary NOLA cocktail bar French 75 bartender, Chris Hannah, this is a delightful take on the Sazerac with a Christmas twist. Add the ...

The Fitzgerald was invented by Dale Degroff in the 1990's. Starting in the early 1990's at the Rainbow Room, New York, Mr. DeGroff was instrumental in the revival and expansion of the American bar scene. His advocation of using fresh juices in drinks helped revitalise the bars into using fresh ingredients instead of the bottle sweetened sugars that were often found.
Although ...

The Fitzgerald was invented by Dale Degroff in the 1990's. Starting in the early 1990's at the Rainbow Room, New York, Mr. DeGroff was instrumental in ...

Muddle the mint leaves and light rum in a mixing tin. Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter. Shake well with lots of ice and strain into a lowball glass. Top up with the champagne and gently stir the mixture. Taste and if necessary add a touch more sugar syrup or lime juice. ...

Muddle the mint leaves and light rum in a mixing tin. Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter. Shake well with lots ...

Based on a cocktail created by the online alias of "Shivery McPickles", this cocktail can be made in advance without the bourbon and soda water ready for batch serving. Just add the 2 final ingredients to serve. Muddle the juice of 1 lime with 2 slices of ginger, the angostura and the sugar syrup. Strain into a lowball glass with ice cubes and add the bourbon. Fill as required with the soda water ...

Based on a cocktail created by the online alias of "Shivery McPickles", this cocktail can be made in advance without the bourbon and soda water ready ...

Created by Don Lee from PDT in New York In a mixing glass add the maple syrup and bourbon and stir well until the maple syrup properly dissolves. Add the bitters and stir again before straining into a rocks filled lowball glass.The original recipe for this calls for bacon fat washed bourbon, which can be made by grilling 4 slices of bacon and adding the fat (around 30ml) to a 70cl bottle of ...

Created by Don Lee from PDT in New York In a mixing glass add the maple syrup and bourbon and stir well until the maple syrup properly dissolves. Add ...

Created by Walter Bergeron in 1938 and pronounced as 'Voo-Ka-Ray' this drink is named after the New Orleans French Quarter and is French for 'Old Square'. Ina mixing glass with ice, add all the ingredients and stir till chilled. Strain into a rocks filled lowball glass and serve. ...

Created by Walter Bergeron in 1938 and pronounced as 'Voo-Ka-Ray' this drink is named after the New Orleans French Quarter and is French for 'Old ...

One of the all time great modern 1990's cocktails. Invented by the master that is Dale DeGroff in tribute to a Cuban bartender, this fruity punchy classic is a must try. Shake the rum, orange curacao, lime juice and bitters in a cocktail shaker with ice. Strain into a high ball glass with ice, and top up with ginger beer. Add a couple of slices of orange or lime, and serve. Simple great. Simply ...

One of the all time great modern 1990's cocktails. Invented by the master that is Dale DeGroff in tribute to a Cuban bartender, this fruity punchy ...

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it is known today was invented in the early 1920s in Lima, the capital of Peru, by the American bartender Victor Vaughen Morris. - Wikipedia Shake all the ingredients except the bitters in a cocktail shaker with ice. Shake until the outside of the shaker ...

Although the preparation of pisco-based mixed beverages possibly dates back to the 1700s, historians and drink experts agree that the cocktail as it ...